Few businesses can say they’ve lasted more than 100 years. However, it’s unsurprising that one of the few Australian businesses hitting the centenary mark provides one of the most popular and timeless treats Australians indulge in – chocolate.
Started by Alfred Haigh in 1915, Haigh’s Chocolates stands proudly in the heart of Adelaide’s CBD. Initially, Haigh’s stocked at cinemas candy bars and Adelaide oval. Growing popularity meant business expansion. Even in times of war, Aussies still had a sweet tooth. When the ingredients for chocolates were in short supply during WWI and WWII, Haigh’s sold boiled sweets and toffees to armed forces.
Times have changed but Australia’s love of sweets hasn’t. Now run by fourth generation Alister Haigh, the business has evolved from a corner shop on King William Street to 14 stores with 500 staff across their factory, administration and retail stores. Haigh’s attributes their success to their ability to adapt with new trends overseas, as well as their willingness to listen to their loyal customers.
“[Customers] will suggest a product, or we'll see a trend overseas, and we'll look towards that. It's ever-evolving,” Alister says.
Alister Haigh is the fourth generation of Haigh's to work in the business. Source: Supplied
However, he makes sure to avoid too many changes.
“In fact one of our favourite chocolates, our dark apricot fruits, [Alfred] invented back in the 20’s. And the caramels that we make today are pretty close to the formulas that he bought back in 1915.”
Haigh’s has an annual turnover of about $50 million and produces 750 tonnes of chocolate annually. The brand is so strong among Australians that they barely flinched at the arrival of global boutique chocolatiers Lindt and Guylian.
“It didn't upset our sales at all, and it just raised the profile of high-quality chocolates. So we're quite happy to be within close proximity to them, as we sort of complement each other,” says Alister.
One of the long-standing items for sale in the Haigh's store: their chocolate-coated fruit. Source: Supplied
In fact, they plan on getting into the international gourmet chocolate game themselves.
“We're looking at that, and looking at where we get demand online and having a look at those countries, but it's a big step to start exporting products overseas compared with supplying more products to states within Australia.”
However, Alister accepts that it may not be his generation will see this expansion plan through. His daughter Emily has also worked in the family business since her high school days and hopes to carry on the Haigh’s business.
“I think it was really important, for a start, to learn more about my family, but also important to see how everything's been changing, what's going on,” she says.
A glimpse into how Haigh's Chocolates make their sweets. Source: Supplied
“The next generation is quite large. There's 11 of us in the fifth generation, so it would be nice to keep the next generation continuing it, but we'll just have to see.”
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